SALINAS, CA - I hope you all aren’t tired of me saying how much I love Brussels sprouts because your girl is back to declare her obsession once more! The green bulbs can be dressed up or down, tout numerous health benefits, and look gorgeous in every recipe. I spoke with Katie Harreld, Sales Manager/Brussels Sprout Commodity Manager, to learn about the state of the veggie’s season.

Currently harvesting in both Mexico and California, Ippolito International can boast of very nice quality from both growing regions. As Mexico’s production is starting to wind down, California’s is kicking off.

“Every year and season is different,” Katie explained, “and this year’s California crop is starting off like we haven’t seen the last few years. We had a record-setting winter market, and supplies have since increased.”

Katie also clued me in to how retailers can take note of the vegetable’s versatility when it comes to marketing Brussels sprouts.

“During the summer months, retailers can target those shopping for weekend BBQs. Brussels sprouts on skewers and grilled with a little olive oil are delicious. And fresh shaved Brussels sprout salads are always a popular favorite!” Katie added. “They have become a year-round staple due to their versatility. They can be shredded and used in salads, used whole on the BBQ, cut in half and roasted, or sautéed—even the leaves can be used as Brussels chips. The possibilities are endless and that makes them popular for any season!”

Stick with AndNowUKnow for the latest in all things veggie.

Ippolito International